Begin by patting the salmon fillets dry with paper towels to remove excess moisture, which helps achieve that perfect crispy skin. Next, season both sides generously with salt, black pepper, garlic powder, and paprika. Allow the seasoned salmon to rest for about 5 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers and begins to lightly smoke. This should take about 2 minutes. Be attentive as you want the oil hot enough to sear the salmon quickly.

Gently place the salmon fillets skin-side down in the hot skillet. Allow them to cook undisturbed for 4-5 minutes, checking for a golden, crispy crust. Once the skin is crispy, very carefully flip the fillets using a spatula. Cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.

While the salmon cooks, prepare the Bang Bang sauce. In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, and the juice of half a lime until smooth.

Once the salmon is cooked perfectly, transfer the fillets to serving plates. Drizzle the creamy Bang Bang sauce generously over the top and sprinkle chopped green onions before serving.